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Soft Almond Flour Lemon Poppy Seed Muffins

These delightful muffins blend almond flour and coconut flour with zesty lemon and crunchy poppy seeds, creating a light and satisfying treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup almond flour Use finely ground almond flour for the best texture.
  • 1/2 cup coconut flour Can substitute with more almond flour for a uniform texture.
  • 1/2 cup granulated sugar or sweetener of choice Honey or maple syrup may be used as alternatives.
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet ingredients
  • 3 large eggs For a vegan option, replace with flaxseed meal mixed with water.
  • 1/4 cup melted coconut oil or butter Can substitute applesauce for a lower-fat version.
  • 1/4 cup milk (dairy or non-dairy) Almond or coconut milk can be used as dairy-free options.
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
Add-ins
  • 2 tablespoons poppy seeds Chia seeds can be used as a substitute.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining with paper liners or greasing each cup.
Combine Dry Ingredients
  1. In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
Whisk Wet Ingredients
  1. In another bowl, whisk together the eggs, melted coconut oil, milk, lemon juice, and lemon zest until well mixed.
Mix Wet and Dry Ingredients
  1. Pour the wet mixture into the dry ingredients and mix gently until just combined, being careful not to overmix.
Fold in Poppy Seeds
  1. Gently fold in the poppy seeds to the batter.
Divide and Bake
  1. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes.
Check for Doneness
  1. After about 18 minutes, check the muffins with a toothpick; it should come out clean if they are done.
Cool and Enjoy
  1. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or allow to cool completely.

Notes

For best results, avoid overmixing the batter and keep an eye on the baking time to prevent drying out. Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.